Archives for August 4, 2013

Slow rising loaf: After 6 years, FDA publishes final rule on gluten free labeling

After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have...

Malawi government calls for early animal disease detection

Malawi’s government has called for sustainable early animal disease detection to contain a virus threatening the country's sheep population.

World First event: Live in London

Cultured Beef: Public tasting of the world's first lab grown burger

Two volunteers will taste the world's first lab-grown meat later today when the test-tube burger made from stem cells is served in front of an invite-only audience in London today.

Changes in taste not related to tongue nerves, say researchers

Aging brings about distinct changes in taste preferences that appear to be independent of taste nerve activity on the tongue, according to new research in rats.

Consumers aren’t scared of sugar – but would like to cut back

Sugar reduction – rather than substitution – is an area that fits well with consumer concerns about sugar, and big brand moves in the area could spur action from smaller players, according to Mintel.

EU relaxes rosemary antioxidant laws for lean meat and fish

The EU has relaxed food laws that prevented the use of rosemary antioxidants (E392) in lean meat and fish products, after an application by French supplier, Naturex in early 2012.

Cooking time and temperature vital in controlling pathogens

Additional cooking time or higher temperatures are needed to achieve the regulatory targeted Salmonella reduction when cooking roast beef at 54.4°C, according to researchers.